This is one of our favourite pre-starters. A delicious peppery dip originating from Aleppo, Syria. 


Makes enough for about 6-8 servings


  • 2 or 3 red bell peppers
  • 100g of toasted walnuts
  • Juice of half a lemon
  • 25g chopped parsley
  • ½ tsp hot paprika
  • 1 tsp ground cumin
  • 75-100g of fine olive oil
  • Salt & Pepper


  1. Pre-heat the oven to 190ºC and roast.
  2. Wash and cut the peppers into large pieces and arrange, skin down, on a baking tray.
  3. Sprinkle with sea salt, ground pepper, and a little olive oil
  4. Bake for around 45 minuted until the skin of the peppers begins to blacken. Set aside to cool.
  5. Meanwhile, toast the walnuts in a dry pan until they release their flavor and begin to brown. Set aside to cool.
  6. Add the roasted peppers, walnuts and other ingredients to a blender and blend until you reach a consistency you love.
  7. If you need to all a little more olive oil to loosen up the dip, you can stir it in at this stage.

Tools for the job

  • blender/food processor
  • baking tray and oven

Top tips

  • Blend the walnuts separately first, this way you will get more uniform large crumb-like pieces, this gives an overall better consistency.
  • This dip keeps really well in the fridge for up to 5 days, that is if you don´t eat it all first!


Good luck!